Tender roasted pumpkin, mozzarella cheese and cilantro are added to KRAFT Macaroni & Cheese Dinner in this tasty, weeknight-quick dish.
What You Need
Original recipe yields 8 servings
2 cups cubed peeled pumpkin (1 inch)
2 Tbsp. KRAFT Zesty Italian Dressing
2 ancho chile s, stemmed, seeded and hydrated
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oven to 425°F.
Toss pumpkin with dressing; spread onto bottom of foil-lined shallow pan. Bake 20 min. or until pumpkin is tender, stirring after 10 min.
Meanwhile, place peppers in small bowl. Add enough hot water to cover peppers; let stand 15 min. or until softened. Remove peppers from liquid. Discard all but 1/2 cup liquid. Blend peppers and reserved liquid in blender until smooth.
Prepare Dinners in large saucepan as directed on package, using the Light Prep directions. Stir in pepper purée, pumpkin, mozzarella and cilantro.
Substitute chipotle peppers for the ancho peppers.
Pumpkins should be heavy for their size without spongy, soft spots. The smaller the pumpkin, the better the flavor. Store in a cool dry place for up to 1 month.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.